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Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.


4 serving

Total time

50 minutes






  • 3 cups Rice (Cooked)
  • 1 carrot (- large, peeled and cut into matchsticks)
  • 10 ~ 12 Beans (French - finely chopped)
  • 4 bok choy (- baby, chopped)
  • 1 cup cabbage (- , finely shredded)
  • 4 ~ 5 Shallots (- chopped)
  • 2 cloves garlic (- , finely minced)
  • 1 red chili (Fresh - minced)
  • 2 tbsps roasted chickpeas (Kecap Manis - (2tbsp regular soy sauce with 2tsp palm sugar or jaggery))
  • to taste Salt Pepper (&)
  • 1 tomato (- medium, chopped)
  • 1 tsp Coriander seeds
  • 3 ~ 4 cloves Garlic (- , minced)
  • 3 chilies (Red - minced)
  • 2 tbsps almonds (Slivered)
  • 5 ~ 6 Spring Onions (- chopped)
  • shallots (Fried - as needed)
  • egg (Fried)
  • 1 cucumber (- thinly sliced)
  • Cashews (Fried)


  1. Make the Spice Paste: Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.
  2. Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
  3. Stir in the ground spice paste and fry for a few minutes until it doesn't smell raw anymore.
  4. Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
  5. Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
  6. Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.

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